Bavarian veal

Yield: 4 servings

Measure Ingredient
1 pounds Veal; Cut In 4 Thin Slices
½ teaspoon Salt
⅛ teaspoon Sugar
½ teaspoon Pepper,White
1 tablespoon Mustard; Dijon Style
4 eaches Bacon; Slices
4 eaches Eggs; Large, Hard Cooked
2 tablespoons Vegetable Oil
1 each Onion; Medium, Diced
¾ cup Beef Bouillon; Heated
1 tablespoon Tomato Paste
2 tablespoons Unbleached Flour
¼ cup Red Wine

Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with st Recipe By :

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